Monday Mac & Cheese

I love Mac & Cheese. However, it often isn’t very cheesy and it can be a bit bland. So I added extra cheese, made a ham topping and added a few more adult seasonings and made a great updated Mac & Cheese.  As for the name Monday Mac & Cheese, I didn’t know what to call this. She Who Must Be Obeyed heaved a long suffering sigh and said, “Call it Monday.” She must be obeyed.

I started by making the ham topping. I sauteed the onion in the oil for 5 minutes over medium heat, just until they softened. Then I added the ham cubes and sauteed until the ham just got a little browning. I added the herbs and sauteed for 1 minute. Then I added the mustard and sauteed for another minute. I added the frozen vegetables and sauteed until they were heated. I took the topping off the heat and set it aside.

Next I made the cheese sauce. I heated the butter until melted over medium heat. Then I mixed in the flour to make a roux. I poured the milk slowly into the roux and stirred until it started to thicken, about 5 minutes. Then I stirred in the cheddar cheese. When it was melted in, I added the Worcestershire sauce and Tabasco. I took the sauce off the heat.

I started putting the casserole together. I sprayed a casserole dish with baking spray. I put half the macaroni in the bottom. Then I covered that with half the topping. I covered that with half the grated cheese. Then I put half the sauce on the cheese. I repeated the layers with the other half of the macaroni, topping, cheese and sauce.

I mixed the bread crumbs and melted butter and sprinkled it over the top.

I put it in a 350 F oven for 45 minutes.

Here it is after baking.

The Verdict

The extra cheese bumps the taste. The ham topping gives it a salty savoury touch. The cheese sauce makes it creamy and the bread crumble gives a little crispy texture. I love this!

The Old Fat Guy

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Monday Mac & Cheese

Yield: 4 servings

Ingredients

• 10 ml (2 teaspoons) vegetable oil
• 125 ml (1/2 cup) onion, diced fine
• 325 ml (1 1/3 cup) ham, cut to 1/4 inch dice
• 2 ml (1/2 teaspoon) dried basil
• 2 ml (1/2 teaspoon) dried oregano
• 7 ml (1 1/2 teaspoon) prepared mustard
• 250 ml (1 cup) frozen vegetables of your choice
• 50 ml (1/4 cup) butter or margarine
• 50 ml (1/4 cup) flour
• 375 ml (1 1/2 cups) milk
• 250 ml (1 cup) sharp cheddar cheese, grated
• 4 ml (3/4 teaspoon) Worcestershire sauce
• 2 dashes Tabasco Sauce
• 400 ml (1 2/3 cup) macaroni (measured dry) cooked per package instructions
• 325 ml (1 1/3 cup) sharp cheddar cheese, grated
• 150 ml (2/3 cup) dry bread crumbs
• 15 ml (1 tablespoon) butter or margarine, melted

Instructions

1. Heat the oil over medium heat. Saute the onions until just soft.
2. Add the ham cubes and saute just until they get a little brown colour.
3. Add the basil and oregano and saute one minute.
4. Add the mustard and saute one minute.
5. Add the frozen vegetables and saute until the vegetables are hot. Set the ham topping aside.
6. In a saucepan over medium heat, melt the 50 ml (1/4 cup) butter until melted.
7. Add the flour and mix to make a roux.
8. Slowly mix in the milk and stir until the sauce is thickened.
9. Add the 250 ml (1 cup) cheddar cheese and stir to blend.
10. Add the Worcestershire sauce and Tabasco.
11. Remove from heat and set aside.
12. Spray a casserole dish with baking spray.
13. Put 1/2 of the macaroni in the bottom of the casserole.
14. Put 1/2 of the ham topping over the macaroni.
15. Put 1/2 of the 325 ml (1 1/3 cup) cheddar over the ham topping.
16. Put 1/2 of the cheese sauce over the cheddar.
17. Repeat the layers with the remaining macaroni, ham topping, cheddar and sauce.
18. Mix the bread crumbs with the 15 ml (1 tablespoon) melted butter.
19. Sprinkle the bread crumbs over the casserole.
20. Bake in 350 F oven for 45 minutes.

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